Spork Experiments With Sunday Brunch

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Spork (1058 Valencia) is normally open for dinner only, but today it began experimenting with Sunday brunch. It's a cute little spot that used to be a dreaded KFC, the fast-food chain which introduced the spork to America, so chef/owner Bruce Binn chose his restaurant name as a tribute to that particular innovation in silverware.
Today's menu included a flavorful scramble of eggs, asparagus and pecorino tosacano cheese (pictured above; $11) served with a chunky tomato vinaigrette and the heavenly homefries that pull double-duty there at dinnertime. I had one of the best fruit salads I've had at a restaurant ($8), a medley of fresh mango, pineapple, berries, bananas, and kumquats drizzled with aged balsamic, Marcona almonds, and goat cheese.

I didn't ask my friend for a bite of the Mission Eggs ($13) which, with its pretty corn tortilla tower layered with slow roasted carnitas, broken eggs, spicy cabbage, and queso fresco that earned oohs from the other end of the table, was surely a bad call on my part.
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We grabbed the large table nearest the kitchen and caught glimpses of Binn and staff preparing the food, but Spork also has a cute little window into the kitchen that's visible from the whole room.
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As of today, it looks like Spork will serve brunch next Sunday and continue thereafter, but it's best to call the restaurant at 643-5000 to make sure it will be open.
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